Preheat the oven to 425°F (220°C).

In a large mixing bowl, toss the halved baby potatoes with 3 tablespoons of olive oil, garlic powder, paprika, salt, and pepper until well coated. Spread them evenly on a baking sheet.

Roast the potatoes for 20 minutes until golden brown and crispy, stirring halfway through.

While the potatoes are roasting, toss broccoli with 2 tablespoons of olive oil, salt, and pepper. After 20 minutes, add the broccoli to the baking sheet and roast for an additional 15-20 minutes until tender.

In a skillet, melt the unsalted butter over medium heat, then add minced garlic and sauté until fragrant. Stir in lemon juice and season with salt and pepper.

Gently place the salmon fillets in the skillet, cooking skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until flaky and cooked through.

Serve the crispy potatoes and broccoli alongside the salmon, drizzling with the lemon butter sauce and garnishing with fresh parsley.